Everyone always talks about rhubarb and strawberries, as if they are the only fruit you can pair rhubarb with, like they’re long-lost twins who need to be in each other’s company, but there is something far better than the rhubarb/strawberry combination and this is it. Blueberries and Rhubarb are a great match, with the sweetness of the blueberries complementing the sourness of the rhubarb. I found it didn’t even need a whole lot of sweetener as the blueberries acted as a natural sweetener.
But really, this recipe was created for all of those out there, myself included, who hate the taste/texture/ and overall weirdness of cooked strawberries. Don’t be ashamed, you are not alone; strawberries should not be cooked, just eaten fresh! Blueberries, on the other hand, are wonderful cooked & baked & roasted & tossed in the slow cooker! And isn’t the color just amazing.
Some ways to enjoy Bluebarb Sauce
topping for ice cream, served with meringues, eaten plain or with a dollop of coconut whipped cream, in oatmeal or other hot breakfast cereal (my personal favorite!)
This post has been added to the awesome Plant Based Potluck Linkup – visit the potluck party for inspiration and awesome recipes! Also on my favorite Healthy Vegan Fridays, another awesome place for recipes and inspiration.
- 3 lbs rhubarb, cut in 1" pieces
- 2 lbs blueberries, fresh or frozen (just defrost them before putting in the slow cooker)
- 1½ cups maple syrup (you can use more or less, depending on your own preference)
- ½ teaspoon ground cinnamon
- Throw all ingredients in the slow cooker
- Set on low and let it cook for 4 hours.
- Remove the lid, turn it to high and let it cook for another 3-4 hours until it reaches your desired consistency. Removing the lid allows a lot of the water to evaporate off and makes a thicker sauce.
- Store in jars in the fridge up to 2 weeks or freeze. You can also make ice cubes of the sauce and store it that way for easy use later on.
Yum! Love any recipe I can just throw in a slow cooker!
Me too! That’s how this recipe came about; I wanted jam/sauce but didn’t want to be tied to the stove. Enjoy 🙂
Love Love Love rhubarb! Never thought to use a slow cooker, awesome recipe Jenny thank you! 🙂
Thanks! Rhubarb is one of my favorites too, as are slow cookers! 🙂
This sounds like an awesome combo! I will admit that I normally just throw rhubarb with strawberries. Although I have been known to throw in some raspberries. And my husband loves combining them with cherries, but blueberries haven’t made it into our creations yet. And I triple love the name Bluebarb =)
Thanks so much for sharing this at Healthy Vegan Fridays! I am pinning this this awesome recipe and patiently wait more of your recipes!
Ah, thank you! 🙂 I don’t know how exactly the term was coined but growing up the berry farm near me always made bluebarb jam and it was my favorite, maybe it’s a vermont thing :). I need to try the sauce with cherries and raspberries – I’ve never had those combos!
It’s amazing how versatile slow cookers can be!I am delighted that you shared your healthy and delicious Bluebarb Sauce recipe with us on the Plant-Based Potluck Party Link Up. I appreciate it and I can’t wait to try your recipe. I’m pinning and sharing.
Thanks!! 🙂 I love the slow cooker!
Pingback: Peachy Rhubarb Sauce (in the Slow Cooker) | The Lazy Vegan Baker
I had a lot of fresh rhubarb to use up so I googled some recipes and found yours. I just happened to have some blueberries in the freezer. I am eating it warm from the crock pot as I type. OH EM GEE! This stuff is the BOMB! Thank you.
Woohoo!! Oh, isn’t it the best when that happens?! So glad you liked it and happy I can help with the rhubarb bounty. It’s one of my favorite recipes too; it’s especially good warm on top of icecream ;-).